Negotiating the Epistemologic Implications of Oenophilia

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Mamma mia! Here I go again (my new gig)…

Today finds me on my way to Chicago, city of my birth. I’m headed to the Windy City for the launch of a new gig, the Boutari Social Media Project 2010. For the next year I’ll be traveling around the country, tasting wines from 6 estates in the Boutari family of wineries, and talking to folks who pour and pair Greek wines with their favorite foods.

I’ll also be in San Diego over Mother’s Day weekend pouring Greek wines on Sunday May 9 at Jaynes Gastropub (5-7 pm). More details to follow…

Back in November 2009 when I was first approached and asked to write a proposal for this project, I never thought it would come to fruition. And now here I am about to board a plane… I’m truly honored that my proposal was chosen and that I’m about to embark on what I believe will be a ground-breaking adventure. Trips are also planned for New York, Miami, and Houston.

Congrats. I do like the boutari wines. They are great gateway Greek, clean, correct and easy to find. They have good reps on the East coast. Now, if we could get a few more progressive greek restos….. Zaytinya is lonely.

I like Boutari wines, especially their Xinomavro that pairs perfectly well with food when in Greece…I have though, had more ‘fun’ with wines from Achaia Clauss, sorry…but good luck with the new job, it sounds like a bunch of fun.

It’s true that many of the Boutari wines that are readily available can be considered “gateway”. Part of this has to do with their reasonable price to quality relationship. Unfortunately there are few restaurants and retailers who are interested in carrying higher end Boutari wines. As a result very few people are aware of the breadth of their portfolio. As the brand manager I am biased, but I encourage all of you to seek out some of the wonderful wines they make. Filiria and Skalani (’05 or later) come to mind.